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Season the pork. Now season it in the hot butter and cumin. Cook at 200c for about 12 minutes each.
Melt the sugar in a heavy bottomed saucepan until it begins to caramelise. Add the balsamic to form a syrup, take off the heat and add the figs, pomegranate, orange and nuts, coat it all well.
Serve the pork sliced onto watercress with the fig mixture all over.
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